What a role reversal for you to be driving us to the airport to send us off on an adventure! No guilt or fear…maybe a little worry…worry that you might get lonely or scared, especially since you’re still afraid to go into the basement alone! But you sound good and I am thrilled for you…not even the slightest bit concerned about the state of the kitchen. Out of sight, out of mind!
I am happy for your comfort in cooking and sharing with friends and using the house for what it is meant for: a place to enjoy, to eat and drink and be with friends and family. As Bubbe used to say, Tzereis Gezundereit: tear it up in good health! Not literally, of course.
She meant that the things we have shouldn’t be saved and preserved for some later pleasure…use what you have, enjoy it today and share it with the people in your life. It was the Bubbe version of Carpe Diem, plus the acknowledgement that most of our stuff will outlast us, hence, tear it up while you can.
We all seem to have taken that message to heart. Here we are in Portland indulging in food, wine, and the distinctive sights and sounds that live in an environment that seems to be fearless when it comes to the expression of individual style, creativity and preference for just about anything…as long as it doesn’t hurt your neighbor or the environment. We are drinking ( we are tasting a lot of wine) this city in like parched nomads emerging from the desert…and it is delicious!
There are hundreds of neighborhoods (and we have hit many of them on this trip) each boasting unique flavors and personalities. The walkable streets, lined with bike lanes and crosswalks and closely packed craftsman style homes are lushly adorned with Portland greenery and fruit trees… small independently owned coffee shops, French bakeries and taquerias, bars and ice cream parlors, vintage stores and shops displaying the work of artisans of every talent and skill (dress shops complete with sewing machine and seamstress, old fashioned barber shops, weavers, painters and jewelers) are everywhere. The costumes on the street are wide open…from biking shorts to hiking boots to retro flowered dresses to…well, anything goes in this town, really. The tattoos are bold and sported by people of all ages and lifestyles. Freedom and independence feeds the creative spirit…and the entrepreneur.
We have shared good wine, food and conversation with our new dear friends from Portland and look forward to showing them Portland’s polar opposite twin city in the South when they visit us. We’ll try to break them in slowly.
Today we drove to Ashland, home of the Oregon Shakespeare Theater and saw a production of Midsummer Night’s Dream set in 1964 at a Catholic Parochial School. Tomorrow on to Napa.
The luxury of our trip reminds me that now is our time. Even old couples need some time alone in a fresh space every now and then to remind them of who they are…separately and together. We are seizing the day…and hope to continue to do so together for a very long time.
Soon it will be the holidays. I saw your post for the cleanse. Although I haven’t done much cooking (not that I haven’t been eating), the one thing I did make is cleanse-friendly. I tried to replicate a beet dish that we had at a Peruvian restaurant in Portland. I thought mine tasted good, but definitely didn’t have quite the same visual appeal.
Everyday there are new places and sites and experiences I want to share, but enough is enough! I am looking forward to coming home and returning to the normal order of things…me doting on you for the last few weeks of your home-stay…you preparing to leave and being annoyed with my stickiness.
I miss you already. Even though I know its not easy for us to live in the same house. I still miss being around you…being a part of the moments of your every day. I know these days are short-lived and that soon, I will be hearing about your life through the wonders of technology, again.
We’re off for a wine tour in Napa, so I better send this now because I am sure I won’t feel much like focusing after we return.
- 2 Red Beets, medium sized
- 2 Golden Beets, medium sized
Wrap beets in aluminum foil and roast in a 375° oven for 30 -45 minutes or until done (able to be pierced easily with a knife)
Slice thinly, keeping red and yellow beets in separate bowls
- 2 limes, juice and zest
- 1 Tblsp olive oil
- A few drops of sesame oil
- Salt and pepper to taste
Mix together and adjust to taste.
Cilantro Chimichurri Sauce
- 1 cup (packed) fresh cilantro
- 1/2 cup (packed) fresh Italian parsley
- 1/4 cup olive oil
- 2 garlic cloves, peeled
- Jalapeno or habanero pepper to taste
- 1/2 teaspoon salt
Process all ingredients in a food processor. Adjust seasonings to taste.
Arrange thinly sliced beets in alternating layers of red, golden, red beets on a platter. Pour lime sesame dressing over beets.
Drip Cilantro Chimichurri sauce along edges or center of beets.
Garnish with fresh cucumber , cut in thin julienne strips and fresh chopped cilantro or parsley. Serve cold or at room temperature as an appetizer with a fresh baguette or on a bed of arugula as a salad with dinner.